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Author Notes: Had some chicken breast in the fridge. Didn't feel like breading them, so I made this. —mrslarkin
Serves 2 to 3
- 2 boneless, skinless chicken breast halves
- 3 tablespoons unsalted butter, divided
- 1 cup flour
- sea salt
- olive oil
- juice of 1/4 to 1/2 lemon
- 1/4 to 1/2 cups low-sodium chicken broth
- freshly cracked black pepper
- flat-leaf parsley for garnish
- lemon slices for garnish
- Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
- In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
- In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour.
- Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
- Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
- Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
- Buon appetito!